Danish Rye Bread

bring your travels home

It’s not just bread. It’s heritage… it’s slow-moving Sundays, an excuse to stay in, a hand craft. It’s a seedy, good-for-the-gut vehicle for sweet & savory toppings morning, noon, and night. It’s rugbrød (Danish rye bread) my friends and it’s yours for the baking.

I first encountered rugbrød in the kantine while living in Copenhagen. How curious were these brick-heavy loaves… thinly sliced and served with an assortment of toppings, a threat to the thick-cut country sourdough I knew and loved. As with all things thoughtfully Scandinavian, it took me ~ 0 minutes to get on board.

When I travel, I love to bring experiences home. Our senses tend to wake up in foreign lands… a nuance of novelty. Recreating the pleasures of a sip, bite, moment, or memory makes your trip last—a delicious excuse to extend the wealth of discovery.

While I’ve only just learned how to make rugbrød myself, each loaf I bake gives rise to years of memories, people, and places I cherish… it’s not just bread.

My Danish Mother’s Rye Bread:

*makes 2 loaves

Ingredients:

• 1 lump of sourdough starter (about 1/2 to 3/4 cup or 120-180 ml)

• 4 cups water (1 liter)

• 3 1/2 cups rye flour (500 grams)

• 1 1/2 cups wheat flour, whole wheat flour, or graham flour (250 grams), or whatever you have on hand (I use Einkorn by Jovial)

• 1 1/3 cups cracked rye kernels (300 grams)

• 1 tablespoon salt

• 1 cup flax seeds (200 grams)

• 1/2 cup sunflower seeds (100 grams)

• 1/2 cup pumpkin seeds (100 grams), or any seeds/nuts you enjoy

Instructions:

1. In a large bowl, combine the sourdough starter and water. Whisk in the rye flour, wheat flour, cracked rye kernels, and salt. Mix well.

2. Take a portion of this sourdough mixture (about 1/2 cup) and place it in a glass container with a loose lid or cover the container with a plate, leaving it slightly ajar. (This helps to prevent mold or yeast from growing!) Sprinkle 1 tablespoon of salt on top of the starter to help preserve it & store in the fridge for your next loaf.

3. Stir in flax seeds, sunflower seeds, and pumpkin seeds to the dough mixture.

4. Line a loaf pan with parchment paper, and transfer the dough into the pan. Cover loosely and let it rise for about 8 hours (depending on the temperature of your kitchen).

5. Preheat your oven to 350°F (175°C). Bake for approximately 1.5 hours or until it sounds hollow when tapped on the bottom.
   Note: I cover with foil for the first half of baking, remove for the second.

6. Let the bread cool before slicing, serving, savoring…